Title: Grilled diver scallops with tomatillo corn salsa and patr
 Categories: 
      Yield: 4 Servings
 
     15    Tomatillos, husk removed and
           Diced
    1/2 bn Cilantro, roughly chopped
      1    Ear of corn, roasted on the
           Grill and shucked
      4    Serrano chilies, roasted and
           Deseeded
      1 sm Spanish onion
      1 ts Olive oil
    1/2    Cucumber, peeled
           Water (if needed)
           Juice of 6 limes
      6 oz Patron tequilla
           For the scallops:
     16    Jumbo diver scallops,
           Removed from shell
           Salt and pepper
 
  To make the salsa, place onion in a roasting pan with the olive oil
  with the skin on and roast at 325 degrees until tender all the way
  through. Let cool. Remove outer skin and slice thin. Take remaining
  ingredients and toss together in a bowl. Let marinate 2-3 hours.
  
  Season the scallops with salt and pepper. Cook on the grill for 2
  minutes per side.
  
  Place salsa mixture on top of scallops and serve.
  
  Yield: 4 servings